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Birdhouse Bread

 Birdhouse Bread
Dried rosemary and thyme give a tasty herb flavor and a rustic outdoor appearance to this buttery snack bread that bakes in mere minutes.
6 ServingsPrep: 20 min. Bake: 15 min.


  • 2 tablespoons butter
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon garlic powder
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 to 2 tablespoons dried rosemary, crushed
  • 1/2 teaspoon dried thyme


  • In a small saucepan over low heat, melt butter. Stir in bouillon and
  • garlic powder. Remove from the heat; let stand until bouillon is
  • dissolved.
  • Meanwhile, unroll breadsticks and separate into 12 sticks. Place
  • eight sticks lengthwise side by side on a greased baking sheet.
  • Place another breadstick along the bottom of the house, stretching
  • dough as needed. To create the entrance, move two center sticks so
  • they extend 2 in. above the other sticks.
  • To form the roof, place two of the remaining sticks on top of the
  • house so they extend about 1 in. beyond the sides. Cut remaining
  • breadsticks as needed to fill spaces beneath the roof. Gently pinch
  • edges of breadsticks together to seal seams. Brush with the butter
  • mixture; sprinkle with rosemary and thyme.
  • Bake at 375° for 11-13 minutes or until lightly browned. Cool for
  • 2 minutes before carefully transferring to a serving platter. Yield:
  • 6 servings.

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Birdhouse Bread (continued)

Nutritional Facts: 1 serving (1 piece) equals 184 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 557 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.